World Region of Gastronomy 2025: Catalan cuisine with roots and a future

Authors

  • Montserrat Rivero i Urgell
  • Pere Castells Esqué
  • Claudi Mans i Teixidó
  • Eulàlia Vidal Garcia
  • Oriol Comas Basté

  • DOI: 10.2436/20.2005.01.145

Keywords:

gastronomy, Catalonia, innovation, sustainability, science.

Abstract

Catalonia has been designated the World Region of Gastronomy 2025, becoming the first European region to receive this distinction. This recognition offers an opportunity to promote Catalan cuisine internationally and to strengthen the link between food, health, culture and territory. The Catalan Association of Food Science (ACCA, from the Catalan) is actively involved in this endeavour, promoting initiatives such as the Nit de l’Alimentació (Food Night) event, outreach activities and a gastronomic video featuring chef Víctor Quintillà. Catalan cuisine is presented as a living heritage, with medieval roots exemplified by recipe books like Llibre de Sent Soví, and an evolution culminating in a contemporary gastronomic revolution initiated at El Bulli, based on collaboration between chefs, scientists and designers. This movement has positioned Catalonia as an international benchmark in culinary innovation. The relationship between cuisine and science is illustrated across multiple disciplines, from chemistry to marketing. At the same time, traditional Catalan cuisine is celebrated as a model of healthy and sustainable eating, rooted in the territory, featuring local ingredients, balanced dishes and cooking techniques that promote nutrition, food sovereignty and environmental respect.

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Published

2025-12-22

How to Cite

Rivero i Urgell, M., Castells Esqué, P., Mans i Teixidó, C., Vidal Garcia, E., & Comas Basté, O. (2025). World Region of Gastronomy 2025: Catalan cuisine with roots and a future. TECA: Tecnologia I Ciència Dels Aliments, 40–47. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/156381

Issue

Vol. 24-25 (2025)

Section

Articles

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